02 May 2013

spring vegetable & goat cheese dip

When my friend Skye came over and we had a little baking and cooking session, I was in charge of the parker rolls. The other recipe that she picked out from my little collection of magazine recipes, was this dip. Loaded with veggies and goat cheese.We shuffled about my little kitchen, where it is difficult to fit more than one person in it at a time, and both made creations.

This dip came out ok. Not my favorite. It wasn't from any cooking errors, more just the recipe I think still needs a bit of tweaking. The abundance of artichokes was a bit overwhelming. I wanted more of that goat cheese tang that is synonymous with chevre. It took a whole lot longer than 20 minutes to bake. Yeah our top got a bit brown in spots but whenever we would jiggle it, it was always still really soupy. Lower temperature for longer time I suppose. I think this recipe serves better as a base recipe to switch in your veggies and cheese to create some more scrumptious. This dip piled on top of a baguette though, I'm not gunna complain.

So now I'm off work until the 13th. I am going away on vacation.To Maui!We had to leave the house tomorrow bright in early, before 5 am. Which to me means I get to sleep in a bit. Then a 5 hour or something flight then my feet will be firmly planted on Hawaiian soil. I can't wait. I haven't had a vacation in quite a while and the last time I went to Maui was nearly 7 years ago I think. The sand, the sun. My cameras are packed, in a Burton camera backpack that seems practically larger than me, and a little bag of summery hot weather clothes. Check out my instagram to see my daily photos.